Cranberry Shortbread Cookies
Serving Size / Yield
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/8 teaspoon salt
- 1/2 cup unsalted butter (no substitute)
- 1/4 cup dried cranberries, finely chopped
Preheat over to 325. Stir together flour and salt; cut in the butter until the mixture turns into pea-sized crumbs. Gently stir in cranberries and form into a ball. Knead the dough until it's smooth.
Divide the dough in hald and roll it to a 1/2 inch thickness on a floured cutting board. Use a knife to cut the flattened dough into 18-24 cookies. Place the cookies 1 inch apart and bake for 20-25 minutes until the bottoms begin to brown. Cool on the baking sheet for five minutes before transferring to a wire rack so it finishes cooling.